1. You will need to skin the monkfish tail before you start. Hold the thick end of the tail in one hand and the skin in the other.Briskly tear of the skin. This should come away quite easily.

2.Cut through the fish along either side of the thick backbone, keeping the blade of the knife as close to the bone as possible,

3. You now need to remove the membrane that encases the fillet of fish otherwise it will shrink during cooking causing the fish to twist. Pull as much away as possible with your fingers and remove as much as you can with a sharp knife by releasing a flap of the membrane with the knife. Cut away by sawing from side to side. Be carefully not to cut away to much of the flesh.